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Creamy Ham And Potato Chowder

Ingredients

• 12 ounces tiny yellow potatoes, cut into 3/4-inch pieces
• 1 cup chopped onion
• 2 14.5-ounce cans reduced-sodium chicken broth
• 1/4 cup cornstarch
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon ground black pepper
• 1 12-ounce can evaporated fat-free milk
• 1/2 cup diced cooked lean ham
• 1 cup coarsely shredded carrot
• 1 cup broccoli florets, steamed
• 1/4 cup shredded cheddar cheese (1 ounce)
• 2 teaspoons snipped thyme

Directions

1. In a slow cooker combine potatoes and onion.
2. Pour broth over all.
3. Cover and cook on high for 3 hours.
4. In a bowl combine cornstarch, dried thyme, and pepper.
5. Whisk in evaporated milk.
6. Slowly stir the cornstarch mixture, ham, and carrot into the hot soup.
7. Cover and cook on high for 30 minutes, stirring the soup occasionally.
8. Top each serving with broccoli, cheese, and thyme.

Attribution